| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 14 | Servings | |
INGREDIENTS
| 1 | c | Mashed very ripe banana; (3 small) |
| 1/2 | c | Sugar |
| 1/2 | c | Plain nonfat yogurt |
| 1/4 | c | Margarine; melted |
| 1 | ts | Vanilla extract |
| 1 | Egg | |
| 1 | Egg white | |
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | c | Chopped pecans; toasted |
| Baking spray with flour |
INSTRUCTIONS
Combine first 7 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients; stir in pecans. Add flour mixture to banana mixture, stirring just until moistened. Spoon batter into an 8-1/2 x 4-1/2 x 3-inch loaf pan coated with baking spray and flour. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack. Yield: 1 loaf / 14 slices (serving size: 1 slice). Recipe by: Cooking Light, Jul/Aug 1994, page 60 Posted to recipelu-digest Volume 01 Number 674 by "Diane Geary." <[email protected]> on Feb 1, 1998
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